Cereal Chem 49:268 - 275.  |  VIEW ARTICLE
A Comparative Study of the Proteins of Wheats of Diverse Baking Qualities.

R. A. Orth and W. Bushuk. Copyright 1972 by the American Association of Cereal Chemists, Inc. 

Flour proteins of 26 wheat varieties, each grown at four stations in western Canada, were studied by solubility fractionation and polyacrylamide disc-gel electrophoresis. The varieties represented a broad spectrum of baking qualities. Statistically significant differences in the proportions of each solubility group were obtained between varieties and locations, the former differences being larger than the latter. Simple correlations between some breadmaking-quality parameters and the proportion of each protein fraction or combination of fractions showed that the proportions of both glutenin and residue protein had a direct effect on baking performance. The proportion of glutenin in the total flour protein was negatively correlated with loaf volume per unit protein, whereas residue protein and loaf volume per unit protein were positively correlated. The ratios of gliadin to glutenin and albumin to globulin were also significantly positively correlated with loaf volume per unit protein. Very minor intervarietal differences in the electrophoretic patterns of the albumins and globulins and large qualitative differences in the gliadins were observed. These differences could not be related to baking quality. No interstation differences in electropherograms were observed within the albumin, globulin, or gliadin fractions of the five varieties examined.